Crispy Southern fried catfish is a straightforward recipe prepared in lower than half-hour. This tender fish is completely seasoned and coated in a tasty cornmeal and flour coating that fries up in a flash. The result’s a restaurant-quality barbecue good for serving with hush puppies and coleslaw!
Fish fries are a Southern custom and fried catfish is usually the star of the present. This gentle and flaky fish is scrumptious coated with a crisp cornmeal crust produced from scratch, no boxed mixes right here!
Why I like this recipe
- this can be a quick meal, the fish solely must fry for about 5-7 minutes
- the style is totally restaurant high quality
- the crisp cornmeal crust has the right mix of seasonings to enhance the tender fish
Substances
- catfish filets – select contemporary fish or frozen and thawed filets
- flour
- yellow cornmeal
- seasonings – cayenne pepper, salt, black pepper, garlic powder, onion powder
Step-by-step
This recipe could be very straightforward! If you’re new to frying be sure you take a look at the ideas within the part beneath that can assist you out.
- Fill a deep saucepan with a minimum of 2 inches of oil and warmth to 350 levels.
- In the meantime, in a large bowl mix flour, cornmeal, and cayenne pepper. Stir to combine.
- In a small bowl mix the salt, pepper, garlic powder, and onion powder.
- Season each side of the filets generously with the salt and pepper seasoning combination.
- Dredge the catfish filets within the seasoned cornmeal combination and thoroughly place into the new oil. Cook dinner till golden, about 7 minutes. Take away from the oil with a large, slotted spatula. Set on a paper plate lined with paper towels to empty any extra oil.
Suggestions for frying catfish
Select the appropriate pan, I like to recommend a big forged iron skillet or a big dutch oven. You need the edges to be excessive so the oil would not splatter and make a large number.
Use the appropriate oil – you want a excessive warmth, low smoke oil like vegetable oil, canola oil, or peanut oil. Don’t use olive oil for deep frying as is has a low cmoke level and burns at excessive temperatures.
Use the appropriate temperature – maintain the oil temperature between 325 and 350 levels. A simple solution to check the oil’s temperature if you do not have a deep-fry thermometer is to sprinkle a bit of cornmeal into it and hear for the sizzle. If it sizzles your oil is the right temperature and you may get cooking, if there is no sizzle flip up the warmth and check out once more.
Do not crowd the filets and do not contact them whereas they’re frying, this reduces the chance the cornmeal coating will rub off. Work in small batches so you might have sufficient room.
By no means tent fried fish in foil after frying, it would trigger the breading to get soggy and nobody likes soggy fish! All the time allow them to sit uncovered. If you’re apprehensive in regards to the filets getting chilly as you fry further batches you’ll be able to place them in an oven at 200 levels.
Why do my fried catfish filets get darker every batch?
The primary batch is cooked in new, clear oil so it’s fully regular for subsequent batches to look a bit of darker as you proceed to make use of the identical oil. It would not have an effect on the style in any respect.
Serving options
Serve fried catfish with tartar sauce for dipping or just with lemon wedges and a bit of sizzling sauce. I wish to serve coleslaw, potato salad, and hush puppies with mine or add in some candy potato french fries, collards, or Southern type inexperienced beans.
Storage
Retailer leftover fried catfish filets in an hermetic container for as much as 3 days. Reheat in an air fryer or the oven to maintain the skin crispy.
When you do that recipe please remark and charge it beneath, I like listening to from you!
Crispy Southern Fried Catfish
Prep Time: 5 minutes
Cook dinner Time: 7 minutes
Complete Time: 12 minutes
Yield: 8 1x
Class: fundamental course
Technique: frying
Delicacies: Southern
Description
Crispy Southern fried catfish is a straightforward recipe prepared in lower than half-hour. This tender fish is completely seasoned and coated in a tasty cornmeal and flour coating that fries up in a flash.
Substances
Items
Scale
- vegetable, canola, or peanut oil for frying
- 1 ½ cups all-purpose flour
- 1 1 /2 cups cornmeal
- ½ teaspoon cayenne pepper
- 2 teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 8 skinless catfish filets (about 5 ounces every)
Directions
- Fill a deep saucepan with a minimum of 2 inches of oil and warmth to 350 levels.
- In the meantime, in a large bowl mix flour, cornmeal, and cayenne pepper. Stir to combine.
- In a small bowl mix the salt, pepper, garlic powder, and onion powder.
- Season each side of the filets generously with the salt and pepper seasoning combination.
- Dredge the catfish filets within the flour combination and thoroughly place into the new oil. Cook dinner till golden, about 7 minutes. Take away from the oil with a large, slotted spatula. Set on a paper towel lined plate to empty.
Vitamin
- Serving Measurement:
- Energy: 353
- Sugar: 0.2 g
- Sodium: 729 mg
- Fats: 11.2 g
- Carbohydrates: 35.9 g
- Fiber: 2.4 g
- Protein: 25.9 g
- Ldl cholesterol: 77.9 mg
Key phrases: Southern fried catfish